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The Best Beijing Beef Recipe

The Best Beijing Beef Recipe

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I still remember the first time I tried Beijing Beef. It was at a small Chinese takeout place, and I ordered it on a whim, not knowing what to expect. The first bite was crispy, sweet, tangy, and just a little spicy—it was the perfect combination of flavors and textures. I was hooked.
Since then, I’ve made it a mission to recreate that same delicious Beijing Beef at home. After a few attempts, I found the perfect balance of flavors—crispy fried beef, a rich sauce with just the right amount of sweetness and heat, and tender bell peppers and onions to bring everything together.
If you love the Panda Express version of Beijing Beef, this homemade recipe is even better. It’s fresh, full of flavor, and easy to make right in your own kitchen. Once you try it, you’ll never need to order takeout again.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Beef
Servings 4

Equipment

  • Sharp knife
  • Mixing bowls
  • Wok or large skillet
  • Tongs or chopsticks
  • Paper towels

Ingredients
  

  • 1 lb flank steak, thinly sliced
  • 1 egg white
  • ¼ cup cornstarch
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Oil for frying
  • ½ red bell pepper, sliced
  • ½ green bell pepper, sliced
  • ½ onion, sliced
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 3 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons white vinegar
  • 2 tablespoons sugar
  • 1 tablespoon ketchup
  • ½ teaspoon red pepper flakes (adjust for spice level)
  • 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)

Instructions
 

  • In a bowl, mix the sliced beef, egg white, cornstarch, salt, and black pepper until well coated.
  • Let it sit for about 10 minutes while you prepare the sauce and vegetables.
  • In a small bowl, whisk together hoisin sauce, soy sauce, vinegar, sugar, ketchup, and red pepper flakes.
  • In a separate small dish, mix 1 teaspoon cornstarch with 2 tablespoons water to create a slurry for thickening.
  • Heat about ½ inch of oil in a pan over medium-high heat.
  • Once hot, fry the beef in batches, cooking for 2-3 minutes per side until crispy.
  • Remove and drain on a plate lined with paper towels.
  • In a wok or large pan, heat 1 tablespoon oil over medium heat.
  • Add garlic, ginger, onions, and bell peppers, stir-frying for 2-3 minutes until slightly softened.
  • Pour the prepared sauce into the pan with the vegetables.
  • Stir in the cornstarch slurry and cook for 1-2 minutes until thickened.
  • Add the fried beef and toss everything together until well coated.
  • Remove from heat and serve immediately over steamed rice or noodles.
  • Enjoy your homemade Beijing Beef!
Keyword Beijing Beef